I must admit I am a little obsessed with these lentils from Auvergne, France. Lentils du Puy are sometimes called the caviar of lentils, and for good reason. They are absolutely worth the premium one pays for them. There are other small French lentils out there, but please trust me when I tell you that these are absolutely the best. They have a slightly nutty, mineral-like quality to them. They can be prepared quickly and because of their unique characteristics, they retain their shape when cooked, unlike other varieties. Lentils served with a mustardy vinaigrette are classic bistro fare in France and are often served with crispy bacon (lardons) added or as an accompaniment to duck confit or roast chicken. I love to make variations of this dish by adding assorted vegetables and herbs to the mix. In this version, multicolored carrots with green onions, parsley and chives are tossed with the lentils and vinaigrette.
Lentils du Puy and Carrot Salad
Ingredients
- 2 cups Lentils du Puy
- 2 small red onions, peeled and quartered
- 1 bay leaf
- 4 cups vegetable stock
- Coarse sea salt
- 3 large red carrots, halved lengthwise and cut on a bias into 1⁄2-inch slices
- 3 large orange carrots, halved lengthwise and cut on a bias into 1⁄2-inch slices
- Olive oil
- 4 green onions, thinly sliced
- 3 tablespoons parsley, finely chopped
- 3 tablespoons chives, finely chopped
- Salt
- Pepper
- Juice of 1 lemon
- 1 tablespoon Dijon mustard, or walnut mustard
- ¼ cup olive oil
- 1 tablespoon red wine vinegar
Instructions
- Place the lentils, red onions, bay leaf and vegetable stock in a large saucepan. Add a good pinch of salt. Cook, covered, over medium-low heat for 20–25 minutes, or until the lentils are just al dente. Drain and remove the bay leaf. Place the lentils and onions in a medium salad bowl.
- While the lentils are cooking, steam the carrots until they are just tender, 6–7 minutes. Remove from the steamer and let cool to room temperature. Pour a little olive oil into a large skillet over medium heat. Sauté the green onions, parsley, chives and the cooked carrots. Add a pinch of salt and 4–5 grinds black pepper and cook for 4–5 minutes. Stir in the lemon juice and mix well. Add the carrot mixture to the lentils. In a small bowl whisk together the mustard, ¼ cup olive oil and vinegar to form an emulsion. Add the vinaigrette to the lentils and carrots. Mix well. Let sit at least 30 minutes before serving.
